Corn and cheese griddle cakes perfect for breakfast or an afternoon snack.
Ingredients:
2 cups yellow or white pre-cooked cornmeal
2 tsp. salt
1 1/2 cups water
2 cups queso fresco, finely crumbled, or grated queso seco, or Parmesan cheese butter
Preparation: In a large bowl, combine cornmeal, salt and stir well. Slowly pour in water a little at a time while stirring, adding only enough to make firm, moist dough that easily holds its shape. Add cheese and knead into dough until well incorporated. Take 1/3-cup portions of dough at a time and shape into balls. Flatten balls to form thick patties, approximately 3 to 3 1/2 inches round. Generously grease skillet or griddle with butter, and cook arepas for 2 to 3 minutes on each side, or until cooked through and lightly browned. Spread patties with butter if desired, or split in half and sandwich with additional white cheese. Serve immediately. Makes 8 arepas.
